Mustard Chicken Casserole Recipe

Name: Mustard Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None bay leaf; 3 sprigs fresh thyme; 3 sprigs fresh flat-leaf parsley plus 2 tbsp chopped; 4 None chicken drumsticks, skin removed; 4 None boneless skinless chicken thighs, trimmed and halved; 1/4 cup flour, seasoned with salt and pepper; 2 tbsp olive oil; 2 medium leeks, white part only, halved lengthwise, sliced; 2 cloves garlic, crushed; 1/2 cup dry white wine; 1 cup chicken stock; 8 None new potatoes, halved; 10 None button mushrooms, thickly sliced; 1 tbsp coarse grain mustard; 1/4 cup heavy cream; 3/4 cup frozen baby peas, thawed

Servings: persons

1 None bay leaf
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley plus 2 tbsp chopped
4 None chicken drumsticks, skin removed
4 None boneless skinless chicken thighs, trimmed and halved
1/4 cup flour, seasoned with salt and pepper
2 tbsp olive oil
2 medium leeks, white part only, halved lengthwise, sliced
2 cloves garlic, crushed
1/2 cup dry white wine
1 cup chicken stock
8 None new potatoes, halved
10 None button mushrooms, thickly sliced
1 tbsp coarse grain mustard
1/4 cup heavy cream
3/4 cup frozen baby peas, thawed

1
Preheat the oven to 325u00b0F. Make a bouquet garni by tying the bay leaf, thyme and parsley sprigs together with kitchen string; set aside. Toss the chicken in seasoned flour until well coated; shake off excess flour.
2
Heat 2 tsp of the oil in a Dutch oven on medium-high heat. Cook 1/2 the chicken until browned all over. Remove from pan. Repeat with another 2 tsp oil and the remaining chicken. Add the remaining 2 tsp oil to the same pan and cook the leeks on medium heat for 2 mins, or until softened slightly but not browned. Add the garlic and cook, stirring, for 1 min, or until aromatic. Add the wine and bring to a boil. Cook, stirring, until reduced by about half.
3
Return the chicken with any juices to the pan. Add the bouquet garni, stock, potatoes and mushrooms, and stir to combine. Bring to a boil. Cover and bake in the oven for 1 hour, or until chicken is very tender. Stir in the mustard, cream, peas and chopped parsley. Cover and stand for 5 mins. Remove bouquet garni and serve.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 None bay leaf, 3 sprigs fresh thyme, 3 sprigs fresh flat-leaf parsley plus 2 tbsp chopped, 4 None chicken drumsticks, skin removed, and more.

Yes, Mustard Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustard Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions